On a cookie sheet broil poblano peppers until black; remember to turn them from time to time so all sides blacken.

Once the poblano peppers are blackened, remove them from the oven and put them in a plastic bag. Tie the bag to keep the steam inside and set aside.

In a large skillet, over medium heat, heat about 3 tablespoons of vegetable oil and add the onions thinly sliced into rings. Cook until they are slightly browned.

Peel cooked potatoes and cut into bite-size cubes.

Increase the heat and add the potatoes and an extra splash of vegetable oil to the onions.

Add salt to taste – Be generous! – Be aware of the temperature of the skillet so they don’t burn.

Under running water, peel the poblano peppers’ skin off and remove stems and seeds.

Chop poblano peppers into strings and add them to the potatoes and onions.

Stir-fry for another 5 minutes.

* If you like spicy food, use jalapeño peppers instead of poblanos. In that case you don’t have to broil or peel them; just remove the seeds and the stems, chop into strings and add them before the potatoes so they have time to cook.